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Poached Cod with Cabbage and Peas

Photo: Michael Paul
Prep time 30 mins
Yield 4 servings, with leftovers

Ingredients

  • 1 head Savoy cabbage
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon freshly ground pepper
  • 1/2 teaspoon plus 1 tablespoon kosher salt
  • 1/2 cup frozen peas, thawed
  • 2 cups chicken broth
  • 1/4 cup fresh lemon juice
  • 7 cod fillets, about 6 ounces each

Nutrition Information

  • calcium 92 mg
  • calories 334
  • caloriesfromfat 0 %
  • carbohydrate 13 g
  • cholesterol 120 mg
  • fat 8 g
  • fiber 6 g
  • iron 2 mg
  • protein 52 mg
  • satfat 3 g
  • sodium 2427 mg

How to Make It

  1. Shred the cabbage, reserving half in a resealable plastic bag for another use. Heat the oil and butter in a large skillet over medium heat. Add the remaining cabbage, the pepper, and 1/2 teaspoon of the salt and sauté until soft and golden, 5 to 6 minutes. Add the peas and cook another minute. Remove from skillet to a plate, cover with foil, and set aside.

  2. Add the chicken broth, lemon juice, and remaining salt to the skillet and bring to a simmer. Place the cod in the pan and poach, covered, until opaque, about 4 minutes total, flipping carefully once. (Cook in batches if necessary.) Remove the cod from the pan, reserving 3 fillets for another use.

  3. Boil the poaching liquid over high heat until slightly thickened, about 2 minutes. Serve the cod over the cabbage, drizzling some of the cooking liquid over each fillet.